July 29, 2008 - 13:09 BST hellomagazine.com Ingredients (Serves 4) 2 tbsp vegetable oil 500g/1lb 2oz lean pork shoulder, cut into chunks 1 onion, peeled and chopped 2 cloves garlic, crushed 1 eating apple, cored and GALLERY Ingredients (Serves 4)2 tbsp vegetable oil 500g/1lb 2oz lean pork shoulder, cut into chunks 1 onion, peeled and chopped 2 cloves garlic, crushed 1 eating apple, cored and cut into chunks 2 carrots, peeled and sliced 2 celery sticks, trimmed and sliced 1 tsp ground coriander 1 tsp ground cumin 600ml/1pt vegetable or chicken stock 1 jar Mild or Hot Peppadew Whole Sweet Piquanté Peppers, drained 1 x 400g can chickpeas, rinsed and drained 50g/2oz red lentils, rinsed 2 tbsp tomato purée Salt and freshly ground black pepper Chopped fresh coriander or parsley to garnish Preheat the oven to 180°C, 350°F, Gas 4. Heat the vegetable oil in a flameproof casserole. Add the pork chunks and cook over a high heat until sealed and browned all over. Add the chopped onion, garlic, apple, carrots and celery then cook, stirring, for another 2-3 minutes. Stir in the coriander and cumin, then add the stock, peppers, chickpeas, lentils and tomato purée. Stir well, season, then cover the casserole with a lid and cook in the preheated oven for 11/2-2 hours. Sprinkle with chopped fresh coriander or parsley just before serving.